 |
Prep Time: 0 Minutes Cook Time: 50 Minutes |
Ready In: 50 Minutes Servings: 6 |
|
This is a very easy recipe and, of course, much lighter than traditional lasagna. Eggplant is previously baked until almost done, then mixed with the sauce and finished in the oven until hot and golden. Ingredients:
6 medium eggplant, washed and cut lengthwise, with or without peel. |
1/3 cup olive oil for drizzle, maybe a little more |
1 cup shredded cheese, any kind of strong such as parmesan or goat |
salt and pepper to taste |
2 cups simple bolognese sauce (see my recipe) |
Directions:
1. Heat oven to 375ºF
2. Place eggplant slices on a baking pan and drizzle a little olive oil on top of each slice. Season with salt and pepper and take to the preheated oven for 30 minutes or until eggplant slices are tender.
3. When done, arrange half of eggplant slices in a lasagna baking pan and spread 1/3 cup of the cheese on top. Pour HALF of the sauce over the cheese. Repeat the layers with the rest of the eggplant slices, 1/3 cup of cheese and the rest of the sauce.
4. Spread the remaining 1/3 cup of cheese on top of the second layer and bake in the preheated oven for 20 minutes until golden.
|
|